Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil.

2. 2

   While the water heats, fry the diced bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon, reserving about 2 tablespoons of the rendered fat in the pan. Set aside.

3. 3

   Grate the raw potatoes using the finest side of a box grater or a food processor. There is no need to drain the liquid unless it is excessive.

4. 4

   In a large mixing bowl, combine the grated potatoes, flour, egg, and salt. Mix until a sticky, cohesive dough forms. If the dough is too runny, add a little more flour; it should be thick enough to hold its shape on a spoon.

5. 5

   Working in batches, press the dough through a spaetzle maker or halušky sieve into the boiling water. Alternatively, spread dough on a cutting board and flick small pieces into the water with a knife.

6. 6

   Stir gently to prevent sticking. Boil the dumplings for about 3-5 minutes, or until they float to the surface and are tender.

7. 7

   While the dumplings cook, whisk the crumbled feta and sour cream together in a bowl. If the mixture is too stiff, add a splash of milk or hot pasta water to loosen it.

8. 8

   Drain the cooked dumplings and immediately transfer them to the skillet with the reserved bacon fat.

9. 9

   Stir in the feta and sour cream mixture, tossing until the dumplings are evenly coated and the cheese begins to melt slightly.

10. 10

    Serve hot, topped generously with the crispy bacon bits and fresh chives.